EGGPLANT AND VEGETABLE SALAD

EGGPLANT AND VEGETABLE SALAD

INGREDIENTS: Serves 4 

• 1 large eggplant, roasted**SEE COOK'S NOTE** 
• ½ cup red onion, chopped 
• ¼ cup Armenian or Italian parsley, chopped  
• 1 large red bell pepper. diced 
• 2 tomatoes, sliced wedges 
• ¼ cup diced celery 
• ½ cup sliced  Armenian cucumber (gootah) 
• 1 clove garlic, crushed 
• Salt and pepper to taste 
• 1 teaspoon chopped fresh sweet basil 
• ¼ cup extra virgin olive oil 
• 2 tablespoons white wine vinegar 
 
DIRECTIONS: 

1.  Roast the Eggplant on a hot charcoal grill* until the outside skin is well charred. Let cool and remove the skin.  Dice the eggplant into a medium fine size.  In a bowl toss with
     the rest of the ingredients.

2.  Chill well then add oil and vinegar before serving.  Delicious eaten with Armenian cracker bread (Lahvosh). 

COOKS NOTE* 
  HOW TO ROAST FRUITS & VEGETABLES

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